Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive quarry...

As most of the food industry knows, the Food and Drug Administration (FDA) recently announced an extension to the rule released last year requiring that restaurant chains and retailers provide customers with calorie counts on available food and beverages by December 1, 2015.
Now restaurants have an...

For all too many young workers hoping for a bright future, the employment system often seems skewed against them. They want their chance at the American dream, but getting there can be a nightmare for the disadvantaged, the under-represented, and those simply hoping for a fair start.
Some major...

Delivery is about to become more convenient for restaurant patrons and operators. Or at the very least, that is Groupon’s mission with its new delivery and takeout program, Groupon To Go, which launches in Chicago today and other metropolitan areas beginning with Boston and Austin, Texas, this fall...

Every day, entrepreneurs dream up new ways to “disrupt” so-called “legacy” businesses like quick-service restaurants. It sometimes feels like we’re just along for the ride, jolted by the twists and turns in the road of innovation.
I believe it’s our turn to get ahead of the curve. It’s time to...

Ed. note: For more information and to enter the QSR/FPI Foodservice Packaging Awards, visit www2.qsrmagazine.com/packaging-awards.
Innovative. Customizable. Compostable. These are three of the trends that Lynn Dyer, president of the Foodservice Packaging Institute (FPI) expects to see at the QSR-...

Crowdsourcing flavors and launching new items based on a popular vote might seem a tricky venture, but in some cases the reward is worth the risk.
Wing Zone is a proponent of these less conventional methods. In 2013, the brand launched a Flavor Face-Off, which solicited submissions from its fan...

When researchers at the NPD Group started looking into changing consumption patterns, they noticed something odd and unprecedented: though Millennials are in a stage of life when people traditionally opt for convenience over freshness, this generation of consumers is increasing its consumption of...

Consumers are drinking more … coffee and specialty beverages, that is. According to the National Restaurant Association’s annual forecast, snack and nonalcoholic beverage bars are estimated to witness a 5.2 percent sales boost in 2015.

Roy Choi is taking his campaign to bring good food choices to the masses on the road. Choi, who helped create 3 Worlds Café, a restaurant incubator in south central Los Angeles that trains local students, offers affordable healthy menu choices, and provides a local gathering spot, is expanding...

Texas Chicken, one of the largest quick-service chicken concepts in the world, has opened its first restaurant in New Zealand, with the company planning to open multiple Texas Chicken restaurants nationwide in the next 10 years. Westfield Manukau City Mall in Auckland, New Zealand, is the site...

When researchers at the NPD Group started looking into changing consumption patterns, they noticed something odd and unprecedented: though Millennials are in a stage of life when people traditionally opt for convenience over freshness, this generation of consumers is increasing its consumption...

Woody’s Bar-B-Q announced plans today to unveil two new limited-time offer sandwiches in its Southern barbecue locations all across the nation. Only available now through August 30, 2015, this duo puts a fresh spin on chicken and sausage all summer long:

Saladworks, the nation's first and largest fresh-tossed salad restaurant chain, announced the hiring of a new distribution and procurement director, as well as a new social media/local store marketing (LSM) manager. The new hires were driven by the company's aggressive growth strategy, launched...

Bojangles’ Inc., the popular Southeast restaurant chain known for its uniquely seasoned and marinated chicken, made-from-scratch buttermilk biscuits, and breakfast served all day, every day, will grow the brand in West Virginia and Kentucky over the next several years.

A study sponsored by CKE brand Hardee’s revealed a correlation between a restaurant’s interior design and its customers’ healthy dining habits.While the study, “Music & Light,” was conducted at Cornell University’s Food and Brand lab in Ithaca, New York, in 20

The minimum wage is on the mind of most quick-service operators today, especially as many states and cities pass regulations that bump the minimum wage upward.But when Moo Cluck Moo founder Brian Parker and his team first sat down to discuss employee pay, he says, the minimum wage wasn’t even